Classic Chocolate Ripple Cake

Our classic Chocolate Ripple Cake is an all-time favourite Australian dessert made from whipped cream and chocolate ripple biscuits and decorated with Peppermint Crisp bars, Flakes and raspberries. 

A whipped cream chocolate ripple cake decorated with peppermint crisp, raspberries and chocolate.

When it comes to simple desserts, it doesn’t get any quicker or easier than a choc ripple cake. Made from just 2 ingredients and then chilled overnight until the biscuits have softened, this is the perfect summer or Christmas dessert

A whipped cream dessert log decorated with raspberries and chocolates.

Ingredients

Note: scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.

A basic chocolate ripple cake is made from just 2 ingredients:

  • whipped cream – use thickened or heavy cream that can be whipped
  • Arnott’s Choc Ripple biscuits – these are a famous Australian plain chocolate biscuit (known as cookies in the US). You can replace them with any plain chocolate biscuit/cookie you like.

Optional:

  • caster sugar and vanilla extract – I like to add a little vanilla extract to my whipped cream which gives it a beautiful vanilla flavour. You can also add caster sugar (superfine sugar) if you would like the whipped cream to be sweeter (but please note that this dessert is sweet enough because of the chocolate biscuits!).

It’s then decorated with toppings, such as:

  • Peppermint Crisp bars – these are an iconic Australian chocolate bar with crispy peppermint coated with milk chocolate. You can use any peppermint chocolate bar you like.
  • Flakes – these chocolate bars are made with milk chocolate and can easily be ‘flaked’ into small pieces over the chocolate ripple cake.
  • fresh raspberries – or any fresh berries you like!
The ingredients for a chocolate ripple cake.

How To Make A Chocolate Ripple Cake

A chocolate ripple cake couldn’t be any easier to make! It takes less than 10 minutes to prepare – and all you need is a set of hand-held beaters, a stand-mixer or a Thermomix to whip the cream!

Note: scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.

Step 1 – Whip Cream

Whip the cream until soft peaks form.

You can also add caster sugar and vanilla extract to your cream when whipping if you like.

Hand held beaters whipping cream.
A bowl of whipped cream with soft peaks.

Step 2 – Prepare The Plate

Place a thin line of whipped cream along a serving board.

This helps the chocolate biscuits to stand up in a straight line.

Whipped cream spread along a white rectangular serving dish.

Step 3 – Join The Biscuits With Cream

Place a teaspoon of whipped cream onto a chocolate biscuit then sandwich together with another biscuit.

Repeat in stacks for 3-4 biscuits then place onto the whipped cream on the serving board.

Chocolate biscuits being sandwiched together with whipped cream.

Don’t worry if your chocolate ripple cake looks a little messy at this stage!

Chocolate biscuits and cream on a long serving dish.

Step 4 – Cover With Cream

Once all of the biscuits have been sandwiched together, cover the entire cake with whipped cream.

Cream being spread over chocolate ripple biscuits.

Step 5 – Refrigerate

Place the cake into the fridge overnight (or for a minimum of 6 hours) to allow the biscuits to soften.

This is the most important step when making a chocolate ripple cake as the chilling time allows the crunchy biscuits to soften and become soft and cake-like (the ultimate texture for a chocolate ripple cake!).

A whipped cream no-bake dessert log.

Step 6 – Decorate

Remove from the fridge, and just before serving decorate with fresh raspberries, Peppermint Crisp bars and Flakes, or your other favourite toppings, and serve. 

TIP: If adding crumbled Peppermint Crisp bars – make sure you sprinkle it over just before serving as the peppermint will turn slightly liquidy when chilled in the fridge.

A log cake decorated with cream, raspberries and chocolates.

Choc Ripple Variations

A classic choc ripple cake can be made with so many delicious variations, such as:

A piece of chocolate and cream cake with raspberries and Flake.

Tips For Making Chocolate Ripple Cake

A choc ripple cake is SO easy tip make… but here’s my top tips for ensuring your cake is absolutely perfect!

  • adding 1 tsp of caster sugar and 1 tsp of vanilla extract to your cream will add an extra sweetness to your whipped cream – optional.
  • beat the cream until soft peaks form – don’t over-whip.
  • Arnott’s chocolate ripple biscuits are available from all Australian supermarkets. Alternatively you can substitute them with any plain, sweet chocolate cookie.
  • refrigerate overnight (or for at least 6 hours) to allow the biscuits to soften.
  • use a large, long rectangular serving dish to prepare/serve your chocolate ripple cake.
  • for an alcoholic version, add a little Baileys or Kahlua to your whipped cream.
  • for something different, substitute the chocolate ripple biscuits for gingernut biscuits. 
  • for a Christmas twist, make your chocolate ripple cake into a wreath shape.
  • add a little caramel sauce to the whipped cream for a caramel version.

Storing The Cake

Chocolate ripple cake can be stored in the refrigerator and consumed within 2 days.

It is not suitable for freezing. 

Soft choc ripple cake on a fork with whipped cream, raspberries and chocolates.

The Very BEST Chocolate Ripple Cake Recipes

If you love chocolate ripple cake, then make sure you check out my entire collection of recipes here!

A collection of chocolate ripple cake recipes.

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A whipped cream chocolate ripple cake decorated with raspberries, Peppermint Crisp and chocolate.

Classic Chocolate Ripple Cake

Our classic Chocolate Ripple Cake is an all-time favourite Australian dessert made from whipped cream and chocolate ripple biscuits and decorated with Peppermint Crisp bars, Flakes and raspberries. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian recipe
Keyword: chocolate ripple cake
Prep Time: 10 minutes
Chilling time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 12 serves
Calories: 306kcal

Ingredients

  • 600 ml thickened cream heavy whipping cream
  • 1 tsp caster sugar optional
  • 1 tsp vanilla extract optional
  • 250 g Arnott's Choc Ripple biscuits see notes
  • fresh raspberries, Peppermint Crisp bars and Flakes to decorate

Instructions

Conventional Method

  • Place the cream, caster sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand-mixer until soft peaks form.
  • Spread some of the whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
  • Repeat until all of the biscuits have been used.
  • Use the remaining whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften). 
  • Decorate with fresh raspberries, Peppermint Crisp bars and Flakes.

Thermomix Method

  • Insert the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form.
  • Spread some of the whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
  • Repeat until all of the biscuits have been used.
  • Use the remaining whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften). 
  • Decorate with fresh raspberries, Peppermint Crisp bars and Flakes.

Notes

RECIPE NOTES & TIPS
Adding 1 tsp of caster sugar and 1 tsp of vanilla extract to your cream will add an extra sweetness to your whipped cream.
Beat the cream until soft peaks form.
Arnott’s chocolate ripple biscuits are available from all Australian supermarkets.
Alternatively you can substitute them with any plain, sweet chocolate cookie.
Refrigerate overnight (or for at least 6 hours) to allow the biscuits to soften.
Use a large, long rectangular serving dish to prepare/serve your chocolate ripple cake.
For an alcoholic version, add a little Baileys or Kahlua to your whipped cream.
For something different, substitute the chocolate ripple biscuits for gingernut biscuits. 
For a Christmas twist, make your chocolate ripple cake into a wreath shape.
Add a little caramel sauce to the whipped cream for a caramel version.
Store in the refrigerator and consume within 2 days.
This recipe is not suitable for freezing. 

Nutrition

Calories: 306kcal | Carbohydrates: 6g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 39mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 0.1mg
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